Ingredients
The following ingredients have 4 Servings
- 8 large carrots, peeled and cut into 1-inch chunks, approximately 1.75 lbs
- 1 large sweet onion, peeled and cut into 1-inch chunks, optional* see tip
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instruction
- Preheat oven to 425 degrees F.
- Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.
